Soak barley several hours or overnight in 4
cups water. Pour barley with soaking liquid and stock in a medium
saucepan, bring to a boil. Reduce heat. Cover and simmer 45 minutes, or
until barley is tender and liquid is absorbed. In a nonstick skillet,
brown ground round. Drain on paper towels. Season with pepper, salt,
marjoram and garlic powder. Toss with barley, egg and milk. Cool to room
temperature. Carefully separate cabbage leaves from head. Cut off tough
stem ends. In a covered steamer basket over boiling water, steam cabbage
leaves 2-3 minutes, or until leaves just begin to soften. Drain. Pat dry.
Fill each cabbage leaf with 1-2 tablespoons meat and barley mixture. Fold
top and bottom ends of leaves toward center. Fold each side toward center,
as if wrapping a square package. Secure with a toothpick. In a covered
vegetable steamer basket or a bamboo steamer basket over boiling water
(make sure water level is below rack), steam cabbage rolls 2-3 minutes, or
just until meat and barley mixture is hot.

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